Here’s a Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce recipe—rich, comforting, and restaurant-worthy 🍝✨
Ingredients (serves 3–4)
Chicken
- 2 large chicken breasts, sliced
- Salt & black pepper, to taste
- 1 tsp paprika (optional)
- 1 tsp Italian seasoning
- 2 tbsp butter
- 1 tbsp olive oil
Pasta
- 300–350 g linguine
- Salted water for boiling
Alfredo Sauce
- 3 tbsp butter
- 5–6 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ tsp black pepper
- Salt, to taste
- ¼ tsp nutmeg (optional but recommended)
- ½ cup pasta water (as needed)
Optional Add-ins
- Mushrooms or spinach
- Red chili flakes
- Fresh parsley or basil
Instructions
1. Cook the Pasta
- Boil linguine in well-salted water until al dente.
- Reserve ½–1 cup pasta water, then drain.
2. Garlic Butter Chicken
- Season chicken with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil and butter in a large pan over medium-high heat.
- Cook chicken 4–5 minutes per side until golden and cooked through.
- Remove chicken from pan and set aside.
3. Make the Alfredo Sauce
- In the same pan, melt butter over medium heat.
- Add garlic and sauté 30–60 seconds until fragrant (don’t brown).
- Pour in cream, simmer gently for 3–4 minutes.
- Stir in Parmesan, black pepper, nutmeg, and salt.
- Add a splash of pasta water to loosen if needed.
4. Combine
- Add linguine to the sauce and toss until coated.
- Slice chicken and return it to the pan.
- Toss everything together until creamy and glossy.
5. Serve
- Garnish with parsley, extra Parmesan, and chili flakes if desired.
Pro Tips
- Fresh Parmesan only—pre-shredded won’t melt smoothly.
- Keep heat low once cream is added to avoid curdling.
- Want extra richness? Add a spoon of cream cheese or mascarpone.
If you want, I can also give you:
- a one-pan version
- a lighter Alfredo
- or a spicy Cajun twist 😋
